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Preheat oven to 350 degrees F.
Soak 4 small brown paper bags in vegetable oil until saturated. Scrape off excess oil and set aside. Season the fillets with salt, grated ginger, lemon zest and juice. Top each with about 5 or 6 snow peas and 1 of the thinly sliced potatoes. Transfer each fillet into 1 of the bags and pour about 1/4 cup of the coconut milk into each bag. Fold well to seal in juices and steam. Place onto 2 rimmed baking sheets and bake until bags are puffed and fish and potatoes are tender, about 10 to 15 minutes. Serve immediately at the table in the puffed bags. Tear open.
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Green Coconut Fish Curry
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By stphnjcks_12221787
norristown, 78
on January 01, 2012
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THE COMBO OF LEMON AND MILK WERE SUPRISINGLY GOOD. I HAD A PROBLEM WITH THE BAG. MY MILK SPILLED OUT OF TWO OF THE BAGS. A DEMO OF HOW TO SOAK AND FOLD BAGS WOULD HAVE BEEN GREAT TOO.
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